Chicken with Risotto and Mushrooms and Caramelized Onions

So I decided not to wait for the hubby to make me risotto again because I could be waiting til my next birthday. And this is a really great recipe that is probably quite similar to his but doesn't use tomatoes. The caramelised onions and balsamic vinegar are a must for adding that unique flavor to the dish.

Ingredients
2 tablespoons olive oil, divided
1/2 onion, chopped
1 tablespoon balsamic vinegar (this one you should vary depending on how strong you like the taste)
1/2 tsp of white sugar
3 1/2 cups boiling chicken broth (keep in separate pot simmering as you cook)
1 tbs butter
1 cup chopped cooked chicken breast (I simply marinaded with salt, pepper, and garlic and then fried in pan)
1 clove minced garlic
2 cups of sliced button mushrooms
100g sundried tomatoes
1/4 cup of shredded parmesan cheese

Method
1. heat 1 tablespoon of the oil in a large skillet over low to medium heat. Stir in the onions and saute for 10 minutes. Add the garlic and mushrooms and saute for a further 5 - 10 minutes until onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and sugar and set aside.
2. Heat the remaining oil in the same skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then reduce heat to medium low and start pouring in the simmering broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until the rice is al dente, about 20 minutes.
3. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and the chicken. Season with salt and pepper to taste, and sprinkle with shredded parmesan cheese.
Serves 2.